Monday, March 18, 2013

Matt's 4th of July Pulled Pork

This is the most delicious pulled pork ever!  Keep in mind that it takes 2 days to prepare, since the meat has to soak in the brine solution for 8-24 hours, then cooked "low and slow" (as Matt says) for several hours.   It's a labor of love, and totally worth it.

1 whole Boston Butt pork shoulder

Dry Rub

1 Tbs cumin
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs chili powder
1 Tbs cayenne pepper
1 Tbs salt
1 Tbs pepper
1 Tbs paprika
1/2 cup brown sugar
Mix well.  Can be mixed ahead of time and stored in an airtight container.

Brine Solution
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 Tbs Dry Rub Mix

Add salt to cold water and stir very well until all the salt is completely dissolved.  Then add the brown sugar, drub and bay leaves and stir well to combine.

Pork Shoulder Preparation:

Meat in roaster oven reaching 200 degrees.
pull meat apart wearing gloves.
 Rinse pork shoulder and place in a large 2.5 quart ziplock bag, then pour the brine solution into the bag.  Making sure that the meat is completely covered, let the excess air out of the bag and seal it tightly.  Place in the refrigerator for 8-24 hours.  Then remove pork shoulder from brine solution, pat dry with a paper towel, place in a baking pan that is bigger than the pork shoulder by at least an inch in length and width, and at least 3 inches deep.  We always use our roaster oven.  Sprinkle dry rub on the surface of the shoulder and massage in such that it sticks to the meat.  (touching meat=gross).  Coat all sides.  Make sure you place the meat in the pan with the fat side up.  Place baking pan uncovered in a 225 degree oven on the middle rack.  Do not remove from oven until the center of the shoulder reaches 200 degrees.  OR, if you have a roaster oven and a lot of time, set the temp to 200 and cook overnight and well into the day.  You know, low and slow.  When the meat has reached 200 degrees internally, shut off the oven and let the meat sit for an hour or longer before removing it from the oven.  When the temp drops to 170 or lower, remove from oven.  Place on a large clean working surface, like a cutting board, and remove the top layer of fat, as well as any other fat from the meat.  Then you can pull the meat apart with two forks, or wear kitchen gloves and pull it apart with your hands.  The meat is very tender and easy to pull apart.  It's delicious as is, or you can add some of your favorite BBQ sauce.  We also like to make sandwiches using those square-shaped yellow buns.  Serve with potato salad and red jell-o!


Nicole said...

Oh, Katy! I'm so happy right now. Thanks for this. :)

Katy said...

I meant to put to use a 2.5 GALLON ziplock bag, not quart-sized.

melissa said...

YAYAYAYAY! I needed this.

allyn said...

Those gloves kind of made me gag and shiver when I saw them. The meat was excellent, of course.